How do you share a visceral experience that comes with an anniversary dinner at an intimate restaurant in a part of France, known for imaginative chefs producing exceptional cuisine? How do you communicate this curation of a beautifully created and presented feast for all the senses into a visual feast for the eyes?
A night to remember at Ju Maison de Cuisine: A culinary journey in the heart of our village
You cannot destroy the experience’s intimacy for yourself and others. I despise the apps that turn otherwise normal people into wilful apprentice influencers. I am sharing these images to thank this fabulous kitchen, and its staff for their passion and professionalism. I think the Leica Q3 was just the right camera to capture that experience. Low light capabilities. Almost silent shutter and exceptional macro functionality. Detail from a 60MP sensor, and so forth.
Last night, we found ourselves amid the quiet, winding streets of Bonneiux. It has become our adopted home, nestled in the heart of Provence. Ju Maison de Cuisine, our destination, is an ambitious new venture by the talented Chef Julien Allano.
As we strolled towards the restaurant, we couldn’t help but feel a particular wave of anticipation wash over us. The picturesque location, bathed in the soft glow of the setting sun, promised an evening of extraordinary culinary delights and a feast for the senses.
Harmonious and charming
Ju Maison de Cuisine stands proudly on a charming convergence of a local narrow one-way street and a well-trodden footpath. Its rustic façade blends seamlessly with the surrounding stone buildings. As the door opened we were immediately put at ease by the warm, inviting ambiance. The decor is a harmonious blend of modern elegance and traditional Provençal charm. Wooden beams, soft lighting, and a tasteful array of artwork adorn the walls. It feels like we are stepping into a cosy yet sophisticated sanctuary, where every detail has been meticulously considered to create a feast for the senses.
Chef Julien Allano’s reputation preceded him, and we were eager to see how he would translate his five core values—kindness, virtue, simplicity, creativity, and eco-responsibility—into a gastronomic experience. From the moment we were seated, these principles were clearly woven into the very fabric of Ju Maison de Cuisine.
Kindness: A warm welcome and genuine hospitality
Kindness, the first of Chef Allano’s values, was evident in every interaction. The staff greeted us with genuine smiles and attentiveness, making us feel like honoured guests. Our server, a delightful woman, took the time to explain the menu in detail; her enthusiasm for the dishes was infectious.
To start, my wife was presented with a glass of local sparkling wine, a thoughtful gesture that set the tone for the evening. As my wife sipped the crisp, refreshing vintage and I enjoyed a ginger beer, we couldn’t help but appreciate the effort required to source local ingredients and support the community — a recurring theme throughout the meal.
Virtue: Ethical choices and exceptional quality
Virtue, the second pillar, shone through in the ingredients’ ethical choices and exceptional quality. The amuse-bouches, delicate morsels of culinary artistry, are a feast for the eyes, showcasing the finest local produce and seafood. Each bite was a testament to the restaurant’s commitment to using fresh, locally sourced ingredients, ensuring both ethical sourcing and outstanding quality to create a feast for the senses.
Simplicity: Elegance in restraint
Often the hallmark of great cuisine, simplicity was masterfully showcased throughout the menu. Each dish allowed the ingredients’ natural flavours to shine through without unnecessary embellishments. The emphasis on simplicity was particularly evident in the following courses:
Act I: The time of basil
The first course set the stage with a celebration of summer in Bonnieux. Under the shade of basil, tomatoes from local farmers Jean-Pierre and Louis were transformed into a symphony of flavours and a feast for the senses. This dish was paired with a crisp, herbaceous Vermentino from a nearby vineyard; its freshness complementing the natural sweetness of the tomatoes and the aromatic basil.
Creativity: A fusion of tradition and innovation
Creativity, the fourth value, was perhaps the most exhilarating aspect of the evening. Chef Allano’s innovative approach was evident in every course, blending traditional French cuisine with modern techniques and unexpected flavour combinations. The following courses further exemplified his creative genius:
Act II: Vice/versa of trout
Next, we enjoyed a vice/versa of trout from the Meyer fish farm, accompanied by a delicate dining sauce. The trout, both fresh and smoked, offered a delightful contrast in textures and flavours. This course was paired with a lightly oaked Chardonnay, whose subtle hints of citrus and vanilla brought out the trout’s delicate flavours and the richness of the sauce.
Act III: The Quintessence of vegetables
The third course was a visual feast for the eyes and a gustatory masterpiece. A medley of vegetables, yellow peach, lonzo, and summer truffle came together in perfect harmony. The sommelier selected a vibrant rosé from the region, its fruity notes and balanced acidity enhancing the natural flavours of the vegetables and the sweetness of the peach.
Eco-Responsibility: A commitment to sustainability
The final value, eco-responsibility, was woven into every aspect of the meal. From using local and seasonal ingredients to carefully considering waste and resource management, Ju Maison de Cuisine embodies a commitment to sustainability. This was particularly evident in the following courses:
Act IV: 5 Pig breeders from Mont Ventoux
In the fourth act, we were treated to gourmet variations of pork from five different breeders in the Mont Ventoux area. Each preparation was a feast for the senses, and a testament to the diverse flavours and textures that can be achieved with this humble, tender meat. This course was paired with a robust Grenache, its bold, spicy character perfectly complementing the rich and varied pork dishes.
Act V: The cheese experience
Our journey then took us to the cheese cellar, a 13th-century marvel where Chef Allano curated a selection of both goat and cow’s cheese from Cantabra Farm and many others. The sommelier paired the cheeses with a well-aged and properly sourced wines, balancing the tangy and creamy flavours of the cheeses.
Act VI: Memory of a golden straw
We enjoyed an Algerian creponné for dessert, a nod to Chef Allano’s diverse influences. This delicate pastry was a sweet memory of a golden straw, light and airy yet rich in flavour. It was paired with a wonderful wine, whose honeyed notes and bright acidity provided a perfect counterpoint to the dessert’s sweetness.
Finale: Roussillon apricot
The final act was a celebration of Roussillon apricots, presented in a trio of soufflé, candied, and water infused with savoury. Each preparation highlighted a different aspect of the apricot’s natural sweetness and tartness. This course was paired with a sparkling wine from the region, its effervescence and fruit-forward profile accentuating the vibrant flavours of the apricot.
Celebrating both our Marriage and Gastronomy
Our evening at Ju Maison de Cuisine was not just about the food but also about celebrating our 31st anniversary. The ambiance, the hospitality, and the exquisite menu made it a night to remember. We toasted our years together, my wife enjoying the finest wine pairings, and we both savoured each moment, from the first amuse-bouche to the last nibble in the cheese cellar.
The Final Verdict: In the spirit of Michelin’s rigorous standards, we’d say Ju Maison de Cuisine is well on its way to earning its stars. The meticulous attention to detail, the unwavering commitment to quality, and the innovative yet respectful approach to French cuisine are all indicators of a restaurant destined for greatness. But beyond the accolades and the stars, the heart and soul of Ju Maison de Cuisine truly sets it apart.
So, here’s to Chef Julien Allano and his wonderful team. Thank you for a night of unforgettable flavours, warm hospitality, and a reminder of why we fell in love with food and this village in the first place. Ju Maison de Cuisine isn’t just a place to eat; it’s a place to experience, savour, and remember. And that, my friends, is the true mark of culinary excellence. It’s a feast for the senses; the eyes, the heart, and the soul.
More images
All the images captured during our dining experience were taken with my Leica Q3 28 camera, because of its image quality, compact size, and ergonomics matched to a very special lens that has outstanding macro-photo capabilities.
More from Mark Catto:
A winter journey in Provence: travels with a Leica Q3-28 and Leica Q3-43
An odyssey to Istanbul with a Leica Q-P
WALKACROSSITALL
More about the Leica Q:
Articles about the Leica Q3 on Macfilos
The Leica Q family
A cup of coffee works wonders in supporting Macfilos
Did you know that Macfilos is run by a dedicated team of volunteers? We rely on donations to help pay our running costs. And even the cost of a cup of coffee will do wonders for our energy levels.
Thanks John. It was a lovely evening. My first foray into photographing a meal. Q3 would always be my go to for this type of thing now. So much detail.
All the best!
Mark
Truly mouth watering photos of what was obviously a great meal and an anniversary worth celebrating in style.
And the subtle lack of mention of l’addition is a very nice touch. I have a strong feeling that its inclusion would probably cause severe indigestion for many readers particularly those of us who convert it into our battered local currencies.